Saturday, November 5, 2011


2 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy duty resealable plastic bag, cut small hole in a corner of the bag.

2. On parchment lined baking sheets, pipe meringue into a 3 inch log. Pipe two 1 inch balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225 for 1 – 1 1/2 hours or until firm. Remove to wire racks. Store in airtight container.

Flavor Variations (add into recipe)
Chocolate: 1/4 cup unsweetened cocoa power and 1 tsp vanilla extract

Citrus: 1 tbs grated orange peel, 1/4 tsp lemon extract and a few drops yellow food coloring.

Mint: 1/4 tsp mint extract and a few drops green food coloring.

Rocky Road: 1 tsp vanilla extract, 1/2 cup semisweet chocolate chips and 1/2 cup chopped nuts.

Cherry Almond: 1/2 cup chopped maraschino cherries and 1/2 cup chopped almonds.

*pictured chocolate and almond (only almond extract was added) You can use any liquid or powder to add to recipe and make your own flavor combinations.

For a fun Halloween version see:

Kahlua Kisses:
3 egg whites
1/4 tsp cream of tartar
1 cup, plus 2 tbs sugar
3/4 tsp instant coffee powder
1/3 cup water
1/4 cup kahlua
dash of salt

Dissolve coffee powder in water, add cup sugar and stir until dissolved. (do not boil) Add in kahlua and bring to a boil, boil for about 15 minutes (do not stir) until candy thermometer registers 240*-242*F.

Beat the rest of the ingredients as explained in original recipe. Gradually beat kahlua mixture into meringue mixture. Bake at 200* for 4 hours. After 4 hours, turn oven off (do not open oven door) and let cookies sit in oven for an additional 2 hours.

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